Multicolor carrot salad with avocado and sprouts

Multicolor carrot salad with avocado and sprouts

  • Author: Mary
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 pers 1x



  • 1 big purple carrot
  • 1 big orange carrot
  • 1 big white carrot
  • 1 avocado
  • 2 handful spring mix
  • 1/3 cup sprouted seeds (radish here)
  • 2 tbsp olive oil + 1 tbsp
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper


Rinse, peel and cut carrots lengthwise. Place the pieces on a baking sheet, drizzle with a tablespoon of olive oil and place in the oven at 400°F for 30 minutes, a little bit more if you like them crispy.

During this time, make the vinaigrette. Mix the olive oil with balsamic vinegar and Dijon mustard, salt and pepper. 

When the carrot are cooked, take a big plate, add the mixed greens, the carrot, the avocado slices and the sprouted seeds, pour the vinaigrette and serve.